Fitness-for-purpose of dietary survey duration: a case-study with the assessment of exposure to ochratoxin A

Exposure assessment to ochratoxin A in Chinese wine

A rapid, sensitive, reproducible, and inexpensive method of high-performance liquid chromatography with fluorescence detection after an anion-exchange solid-phase extraction cleanup step for the analysis of ochratoxin A (OTA) in Chinese wine was developed. The average recovery rate and the average RSD of recovery were 97.47% and about 4%. The relative standard deviations of both the interday and intraday precision were 6.7 and 12.6%, respectively. The limits of detection and quantitation were determined to be 0.01 and 0.03 μg/L, respectively. A total of 223 samples from the major wine-producing areas of China were analyzed for OTA. OTA was detected at levels of 0.01-0.98 μg/L. The mean was 0.15 μg/L. Then, participants as representative inhabitants were invited to answer the designed questionnaire about the quantity and frequency of wine consumption. All data were simulated by the point evaluation for the risk assessment of OTA contamination from wine. Those results indicated that daily intake (DI) of OTA for the average adult consumer varies between 0.86 and 1.08 ng/kg bw per week, which was lower than all the reference standards. However, the DI value (4.38-5.54 ng/kg bw per week) in the high percentile (97.5) was slightly above 5% PTWI (100 ng kg(-1) week(-1)) of the JECFA. In conclusion, OTA exposure from Chinese wine has no risk of harm. This research will provide the scientific basis for determining the maximum limit of OTA content in Chinese wine.

Health risk assessment of ochratoxin A for all age-sex strata in a market economy

In order to manage risk of ochratoxin A (OTA) in foods, we re-evaluated the tolerable daily intake (TDI), derived the negligible cancer risk intake (NCRI), and conducted a probabilistic risk assessment. A new approach was developed to derive 'usual' probabilistic exposure in the presence of highly variable occurrence data, such as encountered with low levels of OTA. Canadian occurrence data were used for various raw food commodities or finished foods and were combined with US Department of Agriculture (USDA) food consumption data, which included data on infants and young children. Both variability and uncertainty in input data were considered in the resulting exposure estimates for various age/sex strata. Most people were exposed to OTA on a daily basis. Mean adjusted exposures for all age-sex groups were generally below the NCRI of 4 ng OTA kg bw(-1), except for 1-4-year-olds as a result of their lower body weight. For children, the major contributors of OTA were wheat-based foods followed by oats, rice, and raisins. Beer, coffee, and wine also contributed to total OTA exposure in older individuals. Predicted exposure to OTA decreased when European Commission maximum limits were applied to the occurrence data. The impact on risk for regular eaters of specific commodities was also examined.

Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece

The aim of this study was to determine the effects of water activity (a(w); 0.85 to 0.98) and temperature (10 to 40 degrees C) on the radial growth rate and ochratoxin A (OA) production of two Aspergillus carbonarius isolates in vitro. The isolates were obtained from wine grapes cultivated in Greece, and the trial was conducted with a synthetic grape juice medium similar in composition to grapes between veraison (beginning of color change) and ripeness. Fungal growth and OA production data were collected for 55 days. Response surface curves and cardinal values for a(w) and temperature were obtained using multiple regression analysis. The lag phase lasted from less than 1 to 10 days. Both isolates grew optimally at 30 to 35 degrees C and 0.96 a(w), but maximum OA production occurred under suboptimal growth conditions (15 to 20 degrees C and 0.93 to 0.96 a(w)). Growth also was observed at 0.85 a(w) and 25 degrees C, however at this same a(w) the fungus failed to produce mycelium at any other temperatures tested. The isolates produced OA at 15 to 30 degrees C and 0.90 to 0.98 a(w). Maximum OA production was detected after 25 days of incubation at 20 degrees C and 0.96 a(w) and was 3.14 and 2.67 microg g(-1), respectively, for the two strains. The isolated strains used in this study were more xerotolerant than others from the Mediterranean basin. These data will allow producers to identify and thus monitor critical environmental conditions effectively in wine grapes. These data also increase the knowledge base concerning the ability of A. carbonarius to grow and produce toxin under different ecological conditions and can contribute to the development of secondary models for the prediction and risk assessment of OA in wine production.